Fermented Shiitake – mushroom recipe

Instructions

1. Steam mushrooms or blanch (see our fermentation guide for tips). Set aside to cool.
2. Add the remaining ingredients into the jar, secure the lid, and give the jar a shake to combine.
3. Add the Shiitake and shake gently.
4. Shake the mushrooms gently twice a day to distribute the acidity as the fermentation takes place.
5. To remove any build-up of gases, ‘burp’ the jar daily by releasing the lid and then reseal.
6. After 10-12 days the mushrooms should have a pleasant sourness and be flavoured with garlic and herbs.
7. Refrigerate the mushrooms to retard fermentation. They will easily keep for 3-4 weeks
8. Serve sliced into a ramen soup or noodle salad, or season with a little rice vinegar and mirin as a side dish for sushi or steamed fish.